Onion Bacon Jam

filed under: Appetizers on December 9, 2019

Onion Bacon Jam is not the traditional flavor of preserves you may be used to, but it is definitely worth a try to wake up your tastebuds! With a definite onion flavor supported by the saltiness of the bacon, Onion Bacon Jam is great on crackers with cheese or even mixed in ground beef for your next meatloaf recipe!

Onion Bacon Jam

It seems that bacon is not just for your salty fix anymore. It’s all the rage to see bacon added to sweets. I have seen them in chocolate chip cookies, brownies, and even on donuts. So, it was only a matter of time before a bacon jam would be on the scene. You would be surprised how many things pair well with Onion Bacon Jam. I will get that later. Let’s get to making the jam!

Onion Bacon Jam in a Jar with a Spoon

How to Make Onion Bacon Jam

It all starts with the bacon for this recipe. In some recipes, I encourage you to bake the bacon ahead of time. But, in Onion Bacon Jam, you will be using the fat from the fried bacon to help caramelize the onions.

  1. Start by cooking the bacon in a medium saucepan until it is crispy.
  2. Set the bacon on a paper towel to cool, leaving about 4 tablespoons of fat in the pan. Once cooled, be sure to break it into 1-inch pieces to be added later.
  3. Add the onion and shallots to the pan and cook them on medium-low for about 15 minutes. For best results, make sure you have diced the onions as small as you can…that will help them blend into the jam a bit more.
  4. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of the cooked bacon.
  5. Simmer this for about 7-10 minutes to let it thicken.
  6. Let the jam cool before transferring it to a jar.

Onion Bacon Jam in a Pan with Spoon

How to Store Onion Bacon Jam

Onion Bacon Jam should not be stored at room temperature, but rather in the refrigerator or freezer. If you are storing it in the refrigerator, it will last between 2-4 weeks. Freezer storage will give it longer shelf life. There is no way to can it safely, which means you need to eat it up quickly (within 2-4 weeks stored in the refrigerator) or freeze it. If you are freezing it, be sure you use straight-sided mason jars (or glass jars) and leave about an inch at the top for when it expands.

Onion Bacon Jam in a Jar with a Spoon

How to Use Onion Bacon Jam

Since you have to get the Onion Bacon Jam eaten, why not try it a few different ways? It’s really up to you what you use it for, but here are some suggestions to get you started:

  • Use a dollop on a cracker, with a slice of cheese.
  • Spread it on your grilled cheese sandwich before you grill it.
  • Substitute Onion Bacon Jam for the bacon on your BLT’s.
  • Add it to your scrambled eggs.
  • Use it as a topping for a hamburger or cheeseburger.
  • Spread in on toast and add an egg for a delicious breakfast.

These suggestions will help you fall in love with this jam. Let me know if you found other flavorful ways to use Onion Bacon Jam!

Onion Bacon Jam on a Cracker with Cream Cheese

Looking for Other Bacon Recipes?

If you love bacon like I do, give these recipes a try!

Bacon-Wrapped Brussel Sprouts

Brie Bites with Bacon and Asparagus

Bacon Ranch Cheese Ball Bites

Bacon and Cheese Dip

5 from 6 votes
Onion Bacon Jam
Cook Time
30 mins
Total Time
30 mins
 

With caramelized onions and full of bacon, Onion Bacon Jam will be the condiment you have been missing!

Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: Bacon Jam
Servings: 16
Calories: 171 kcal
Author: Amanda Rettke-iambaker.net
Ingredients
  • 1 pound bacon, cut into 1-inch pieces
  • 1 large onion, about 3 cups, finely chopped
  • 2 large shallots, about 1 1/2 cups, diced
  • 2 cloves garlic, minced
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (85g) maple syrup
  • 1/3 cup (79g) apple cider vinegar
  • 1 teaspoon chili powder, optional but highly recommended
Instructions
  1. In a medium saucepan, cook bacon over medium heat until crispy.

  2. Place cooked bacon on a plate lined with a paper towel. Break the bacon into about 1-inch pieces to be added later.

  3. You need about 4 tablespoons of bacon fat to remain in the pan, carefully remove the rest. (It is hot! We store it in mason jars.)

  4. Add the onion and diced shallots to the pan with the bacon grease, reducing heat to medium-low. Cook until the onions are caramelized (about 15-20 minutes), stirring often.

  5. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of cooked bacon.

  6. Simmer for 7-10 minutes, or until the mixture has thickened. (Think of the consistency of a jam.)

  7. Serve warm or cold, but you may want to warm slightly if it has been refrigerated.

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Comments

  • Dennis Gaudet says:

    Hello. Is it possible to can this? If so how long to process?😀

  • Janet Larzen says:

    How much does this make?

  • Sharon Krukewitt says:

    In order to calculate nutrition information I would like to know how many servings this makes. Thank you

  • Elizabeth Tilley says:

    Can you can this? If so in a hot water bath for how long?

  • Pam says:

    OMG! Just made this and it is the best thing I have ever tasted. It is the BOMB!
    I have plans to try it on everything maybe, even chocolate!

    • Amanda Rettke says:

      RIGHT?!?! I felt the same when I tried it for the first time and love the idea of trying it on everything! <3

  • Ginger says:

    This one is the best . It has become a staple in my house always have it in the refrigerator❤️

    • Amanda Rettke says:

      Happy to hear it! We feel the same. <3

  • Bobbie Baugher says:

    Very tasty

  • Betty says:

    I have put bacon jam on a round or Brie cheese and baked in oven, then served with crackers!!!
    I can’t wait to try your recipe!

  • Sushil says:

    Cool. Will try the bacon jam but is it possible to omit onion? Add garlic & ginger?? Mayb a few drops of lemon. Or will it not set?

    • Elizabeth Keeney says:

      Hi, Sushil! I work with iambaker and am happy to help with questions. We have not tried any of the omissions or additions, so I can’t say how those would affect the recipe. Let us know if you try any of them, and have a great day!

  • Deborah says:

    can the bacon jam be preserved for long term storage as regular jam? Or should it be consumed right away??

    • Elizabeth Keeney says:

      Hi, Deborah! I work with iambaker and am happy to help with questions. If you are storing it in the refrigerator, it will last between 2-4 weeks. Freezer storage will give it a longer shelf life. There is no way to can it safely, which means you need to eat it up quickly (within 2-4 weeks stored in the refrigerator) or freeze it. If you are freezing it, be sure you use straight-sided mason jars (or glass jars) and leave about an inch at the top for when it expands. I hope this helps, and have a great day!

  • Rose Penhollow says:

    What type of onions? White or yellow?

    • Elizabeth Keeney says:

      Hi, Rose! I work with iambaker and am happy to help with questions. Use yellow onion for this recipe, but you could try it with other onions. I hope this helps, and have a great day!

  • Annie says:

    I made this, OMG!!! It is absolutely delicious 😋

  • Roxy says:

    Do you mean French Shallots or Eshallot/spring onion, I am in Australia

    • Elizabeth Keeney says:

      Hi, Roxy! I work with iambaker and am happy to help with questions. Our shallots are smaller, milder onions than a white, yellow, or red onion. They are like a golden-brown red bulb. But, you could also try a red, white, or yellow onion in the recipe as well. I hope this helps, and have a great day!

  • Victoria says:

    I was wondering if it can be canned? I see that nobody has answered this question.

    • Elizabeth Keeney says:

      Hi, Victoria! I work with iambaker and am happy to help with questions. It is stated that “there is no way to can it safely, which means you need to eat it up quickly (within 2-4 weeks stored in the refrigerator) or freeze it. If you are freezing it, be sure you use straight-sided mason jars (or glass jars) and leave about an inch at the top for when it expands.” I hope this helps, and have a great day!

  • Kazz Polar says:

    …I love cooking ! And i really wanted to make this ” Onion Bacon Jam ” . it look so easy to make cooking of this , but I only had an idea for it when I saw your recipe. So,I will try it ! Thanks so much for sharing this amazing recipe , Amanda Retteke … *_*

  • Renee Buckley says:

    Love this recipe as a cake filling in a yellow cake made with a portion of corn meal/flour, and a cream cheese frosting. Unbelievable!

  • Daniel J Kirley says:

    So has anybody tried canning this onion bacon jam? So Elizabeth is there any reason it can’t be canned. Also how long will it last in the freezer? As we like to use what’s in our garden in the summer. Then enjoy it all winter long.